Name: Layered Marinated Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 1/2 cup extra virgin olive oil; 1/2 lemon, juiced; 1/4 cup red wine vinegar; 1 tsp dried oregano; 1/2 tsp salt; 1 tsp granulated sugar; 1 cup fresh parsley, chopped; 1/4 cup red onion, finely diced; 1 pint cherry tomatoes, quartered; 2 stalks celery, chopped; 8 oz mozzarella cheese, cubed; 1 (14 oz) can artichoke hearts, drained and chopped; 1 head romaine lettuce, chopped (for serving); 1 (9 oz) package cheese tortellini, cooked (for serving)

1

In a large, sturdy plastic container (like a deli container), combine the extra virgin olive oil, lemon juice, red wine vinegar, dried oregano, salt, and sugar.

2

Add the chopped fresh parsley and diced red onion to the dressing base.

3

Seal the container and shake well to combine the dressing.

4

Begin layering the salad ingredients on top of the dressing. Start with the quartered cherry tomatoes.

5

Add a layer of chopped celery.

6

Add a layer of cubed mozzarella cheese and press it down gently into the dressing.

7

Top with a final layer of chopped artichoke hearts, pressing everything down firmly to ensure it is submerged in the marinade.

8

Seal the container and refrigerate for at least 24 hours to allow the flavors to meld.

9

When ready to serve, open the container and invert it over a large serving bowl, allowing the salad and dressing to release.

10

Toss the ingredients gently to combine.

11

Serve as is, or spoon over a bed of chopped romaine lettuce for a green salad, or toss with cooked cheese tortellini for a pasta salad.

Layered Marinated Salad

Ingredients

14 Ingredients

Instructions

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